Vegan MoFo Day#14: One potato, two potato, three potato, four...

....Five potato, six potato, seven potato MORE! Todays MoFo shall be dedicated to the king of the spuds. I'm not talking about King Edwards either, oh no. There is one potato that surpasses King Edwards.

In fact all other potatoes in the existence of potatoes just fade into insignificance compared to this one. This is the don, the head honcho, heck - this is THE DADDY. What am I talking about? People - I give you The Jersey Royal New Potato.

See - even the name kicks butt. There is one thing that epitomises an English summer for me and that is this regal potato. Only in the shops from April until June they are gorged on by UK'ers, who receive 90% of Jerseys crop, year after year.

The remaining 10% of the crops are enjoyed by Jersey islanders themselves (it's a small island and nothing to do with mainlanders being greedy. Honest).

Oh how I weep for the rest of the world. And I know what you're all thinking. This MoFo'er has gawn mad.

What's she doing talking about a summer potato crop when it's blinking Autumn!? Right? I'm right aren't I! Well - ha ha. Feast your eyes on my score today.

seriously - name another vegetable that has a Limited Edition!

Oh and they're packed full of fibre and vitamin C too.

All hail the mighty potato We are not worthy

Seriously, vegans of the world; pair yourself up for a package swap with a UK'er around May/June next year and hint massively, heck - cut out the hinting - DEMAND your swap buddy sends you some of these bad boys.

GO VEGAN! GO MoFo!

Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

Ooooh I've got a little beauty of a recipe here for your viewing pleasure today guys and gals. I honestly can not remember where I originally got this recipe from - it seems I have always had it on my repertoire. I realise it must have originated from somewhere and me saying "The Magic Mushroom King told me to make this one night when he visited me from his fairy realm" isn't gonna wash with most people (they's crazy). So to whoever/where ever I got this little trooper from - I thank thee. Nom nom nom. Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling Serves 6 Ingredients 1 cup Raw Lentils 1 tablespoon Olive Oil 2 cloves Garlic, minced 6 ounces white Mushrooms 5 ounces (l/2 package) thawed frozen Spinach 1 tablespoon Soy Sauce 2 tablespoons Wheat Germ freshly ground Pepper to taste dash Nutmeg Filling 1 tablespoon Olive Oil 1 medium chopped Onion 1/4 cup dry Bread crumbs (I make my own and use 5 seed wholemeal bread - about 2 slices) 1 cup coarsely mashed Potato (from about 1 medium cooked and peeled potato) ½ teaspoon each: seasoned Salt, dried Thyme, and dried Sage freshly ground Pepper to taste curly Parsley for garnish Method Rinse and sort the Lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the Lentils are tender, about 45 minutes. Drain. Preheat the oven to 180 degrees. Heat the Oil in a large skillet. Add the Garlic and Mushrooms and saute over medium heat, stirring, until the Mushrooms are wilted. Stir in the Spinach, Llentils, Soy Sauce, and Wheat Germ. Grind in some Pepper and add the Nutmeg. Cook, stirring, until the mixture is heated through. Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the Lentil mixture. Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining Lentil mixture to a small bowl and reserve until needed. Rinse the skillet and heat the Oil. Add the Onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the Lentil mixture, then cover the top with the reserved Lentil mixture. Bake for 40 to 45 minutes, or until the top is crispy. Serve and enjoy.

I had half an Aubergine that need using up so I sliced it up thinly, fried the slices then layered them in the base of the Loaf pan. Aren't I resourceful!

Pre Gravy smothering

Vegan MoFo Day 22: Cottage Pie (but it's not made from cottages)

Waves Magic Wand Ta Da!

Due to the intricate ways of energy weaving and the perceptions thereof - I will have to walk you through what just happened there.

I put the Potatoes in a big pan of salted water and bought them to the boil. Then I added to them a chopped Turnip (it was a VERY little Turnip) and a chopped Parsnip. Boiled them all together for 15 mins, drained them, mashed them up with some freshly ground Black Pepper and set them to one side. Then I added a little Olive Oil to another pan, and threw in some sliced up Onions and Carrots and fried gently for 5 mins. Then I added 2 Cloves of Garlic that had been thinly sliced (I like slices of garlic in my food) and added to that a Parsnip that had been diced up. Cooked it all for a few minutes more then added a sliced up Leek, a pint of water and a Bay leaf. Bought everything to a boil and simmered with the lid on for 15 mins - stirring every now and then. Then I added a jar of Lentils (I usually use fresh but this recipe works well with either) and simmered for a few more minutes. I had a few veggies leftover from last nights dinner so they got thrown in too (Courgette, Peas and Roasted Carrots). Then I added 2 teaspoons of Marmite and a few sprinklings of Bisto (Boullion) until I got the consistency I wanted - which was thickish but still with plenty of gravy, then placed all that in an oven proof and topped with the mashed Potatoes/Turnip/Parsnip combo. Drizzled some Olive Oil over the top and put under the grill (broiler) for 10 mins or so - until it was crispy brown all over. Served with some Mashed Carrot and Swede (Rutabaga) with some Peas and you got yourself a magical meal in no time.

I can't make this post without giving a shout out to the two people who helped me decide what my dinner was going to be tonight, thanks to their awesome blogs Dharma in the Dishes OK - I've forgotten the other person and Google reader isn't delivering!! Shame is mine. If I left a comment on your Cottage Pie let me know.

Today's song is Glorious by Andreas Johnson - sing along.... "sheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee"

Vegan MoFo day 21: Bubble and Squeak (and no...it's not a crazy new dance fad)

When there are Roast Dinner leftovers in the treehugger household we make Bubble and Squeak. Traditionally this is a dish of all your leftover cooked veggies mixed together then lovingly fried in Oil. What could be better? Ask most Brits and they will tell you they prefer the meal on Boxing Day to that of Christmas Day and that's all because of this wonderful dish - Bubble and Squeak. If they say otherwise - poke 'em in the eye and run away! VeganYumYum made some a while ago and as her photo's are sooo much better than mine (jealous? NO!) I thought you could all have a look to see what they CAN look like. Leftover from last nights dinner we had Roast Potatoes, Broccoli, Carrots and Nut Roast. But use whatever leftover Veg you have - be aware you may need more Potato than anything else as this is what generally binds everything together. But not always. Place all your Veggies in a microwavable dish and nuke 'em for 2 mins - this makes it easier on the old mashing muscles. Then set to with your Potato Masher and mash 'em all up.

When mashed add some thinly diced Onions to the mixture, some Pepper and Salt if needed. Then form into Patty shapes and fry in a little Olive Oil on low heat for 20 mins on each side. Depending on your leftover quota will depend on how many Patties you make - but these do freeze well so whatever you don't eat can be stored for leftover leftovers. LOL!

See mine look pretty too...

I served these up with a recipe I found on This Little Piggy had Tofu because I had Carrots and Sweet Potatoes and it looked blinking yum. And it was! Today's song which I have played so many times today the neighbours are threatening to knock me off their Christmas Card list is Human - by The Killers Listen here and tell me how freaking good this song is!

Vegan MoFo Day 20: A Sunday Roast on a Monday

Yeah that's Punk Rock that is.

What isn't quite so Punk Rock is having your boiler die, your new blender jug crack and your extension lead break. No...that's just chaos and also sums up my day pretty well. New boiler installed, blender jug thrown out in disgust and extension lead taken apart and fixed - this gal wasn't in the mood for cooking. Much....... I called upon a store cupboard favourite

Granose Nut Roast Mix. HURRAH! All it took was water and bunging in the oven. To accompany this veritable bag of Nutty goodness, I roasted some Potatoes in Olive Oil and Rosemary, steamed some Carrots and Broccoli, made some Gravy and served it all up with a dollop of Cranberry Sauce.

It was super scrummy and perfect food for filling my boiler mending boyfriend's tummy. Today's song is I'm Going Slightly Mad - by Queen. Because amidst all the chaos this seemed so fitting. Laters Y'all!

Vegan MoFo Day 19: Sweet Potato Rösti and Mediterranean Vegetable Crumble

Sweet Potato Rösti and Mediterranean Vegetable Crumble

Mr treehugger LOVES these Röstis, and I don't make them often enough in his opinion. Actually that's true - I don't make them often enough as they are ridiculously easy to do. If you have weak wrists then get someone to help you here as there is a LOT of squeezing involved, I find it very good therapy especially when imagining it is the necks of people that have annoyed me recently.......Mwah ahhh ahhhh! Sweet Potato Rösti makes 6 Ingredients 1 Potato, peeled and grated 1 Sweet Potato, peeled and grated Few slithers of Onion Salt Pepper Place both the grated Potato and Sweet Potato in the centre of a clean tea cloth and, over the sink, squeeze all the liquid out. This will take a bit of effort as just when you think you've squeezed as much as you can - squeeze again and there'll be more. Once squeezed, place in a bowl and add the Onion, Salt and pepper. Toss everything up with a fork. Heat a skillet pan and add a drizzle of Oil. Use your hands to scoop up a load of the Potato mix and place on the skillet. With the back of a fish slice (really...is there another word for this utensil?) flatten the Potato mix down into the pan. Add as many as you can without over crowding the pan. Cook for 2 mins on quite a high heat. Flip the Rösti over and cook on medium heat for 5-8 mins. Flip over again, pat the sides to form a roundish shape and cook on low for 8 ish mins. You'll probably need to flip over again but you'll know when they are ready - they will be golden brown in colour with a few black areas. Serve! These are DELICIOUS!

I served these with a new creation that I just made up as I went along. Mediterranean Vegetable Crumble serves 2 Ingredients 2 Tblsp Olive Oil 1/2 Aubergine, cubed 1 Roasted Red Pepper (I used tinned) 4 Mushrooms 1/2 Courgette, peeled and cubed Half a small Onion, sliced 3 Cloves garlic, sliced 8 Pitted Black Olives, quartered 1 cup Tomato Sauce Sprig Fresh Rosemary Salt Pepper 4 slices whole, nutty, seedy Bread Heat the Olive Oil in a pan and fry the Aubergine for 10 mins - stirring regularly. Add the Peppers and cook for a few minutes before adding the Mushrooms and Courgettes. Cook everything together for 5 mins then add the Onion, Olives and Garlic. Cook for a few more minutes. Add the Tomato Sauce and place a lid on the pan, turn the heat down low and simmer for 10 mins. Add the Rosemary and season to taste - I find this needs quite a bit of Salt. Leave to cool then place in an oven proof dish. Heat the oven to 200 degrees. Blitz the Bread in a food blender so as they are reduced to Bread Crumbs and sprinkle over the top of the Vegetables. Place in the oven and cook for half an hour - make sure the Bread Crumbs don't burn - that would be a disaster. I have to cover mine after a few minutes - you all know about my oven by now, right? If you want - you can drizzle Oil over the Bread Crumbs before putting in the oven, but I am trying to watch my weight!!

HUZZAH!!!

This is really tasty and yummy and the combo of the rich Tomatoey Vegetables with the crunchy, nutty, toasted, seediness of the Bread Crumbs is just a delight to the senses.

Todays song is Animal Nitrate by Suede!! Brit Pop's finest hour, though the name's not very Vegan - I will forgive their oversight!! Brett Anderson...I SO would........

Pea and Ham Soup and Caaaake

More Soup Shenanigans in the treehugger household today. I always loved Pea and Ham soup in my pregan days and I've been dreaming about re-creating this recipe and, naturally, veganising it. It didn't disappoint. Pea and Ham Soup serves 4 Ingredients Half a Pint (550ml) of Dried Marrowfat Peas 3 Pints of Water 2 Medium Potatoes, peeled and sliced 1 Leek, trimmed and washed 2 Rashers of your favourite Vegan Bacon, diced 2 Bay Leaves Salt Freshly Ground Black Pepper Method Soak the peas in the water in a big pan for 12 hours. Strain the peas reserving the water and then rinse the peas thoroughly with cold water. Place back in the pan with the strained water, add the 2 Bay Leaves and bring to a boil with the lid on. Boil for one and a half hours - stir regularly. Add the sliced Potato, Leek and half the Bacon. Simmer for another 30 mins with the lid off, stir regularly. Check that the Peas are cooked - they should be soft and squishy but still retain their shape. remove the Bay Leaves and leave to cool. When cool - place the contents in your food blender and blend until smooth. Transfer back to the saucepan.Add the remaining Bacon and season to taste. I found it needs quite a lot of salt but add it gradually as it is easier to add more than it is to take away. This soup will be very thick - it's one of it's characteristics. However, if you want it to be thinner just add some Vegetable Stock until you get the consistency you're after. Heat through and serve. Yum!

Before my vegan days I used to love baking, well...I still love baking it's just that I haven't done enough vegan baking to be confident at the results I will get. There's been a few hits and misses. Tonight I felt brave enough to have a go at veganising a Farmhouse Cake recipe that I used to make frequently in my pre-vegan days. And Oh my Lordy Lord! The success of this has given me a kick up the pants to try and veganise some more of my pregan favourites. This cake is delicious! It is light and fruity and caramelly and just....ahh ...wonderful. Farmhouse Cake Ingredients 1 cup Wholemeal Flour 1 cup Plain Flour 1/2 cup Sultanas 1/2 cup Dried Prunes, chopped up 1 tsp Mixed Spice 1 tsp Cinnamon 1/4 cup Sugar 1/4 cup Gooseberry Jam 1 cup Soya Milk 2 tsp Vanilla Extract 1 Tblsp Maple Syrup (plus more for drizzling) 200ml Canola Oil 1 tsp Bicarbonate of Soda 1/2 tsp salt Golden Granulated Sugar to sprinkle on top Method Preheat the oven to 180 degrees. In a large bowl, toss together the Flour, Bicarb, Fruit, Sugar, Cinnamon, Mixed Spice and Salt. In another large bowl whisk together Soya Milk, Vanilla, Maple Syrup, Jam and Oil. Gradually add the wet ingredients to the dried and mix until combined. Thoroughly grease a cake pan 9 inches in diameter and 2 inches deep (if it's any smaller or deeper you will have to adjust cooking times) and pour in the cake mixture. Bake for 60 minutes in the middle of the oven. My oven's rubbish so I had to put a layer of tin foil over the top after 20 mins otherwise it would have burnt to a crisp! Just keep an eye on yours to make sure this doesn't happen. Take the cake out the tin by placing a flat plate over the top of the tin and inverting the whole thing over - then transfer the cake to a wire cooling rack. I drizzled over some Maple Syrup whilst it was still hot and was then going to sprinkle on some Golden Granulated Sugar - but I'd ran out. DOH! Anyway.....Mmmmmm...caaaaaaaake..........